PESTO SAUCE

This sauce definitely needs no introduction, but traditionally, pesto is made with olive oil and hard cheese. I’m going to share a recipe that is lower in fat and free of animal products. You can whip up this pesto and use it to enhance salads, Buddha bowls, pasta dishes or spread it on bread instead of butter or cream cheese.

Ingredients

• 150 g of blanched almonds (can be substituted with pine nuts, macadamia nuts or cashews)

• 3 generous handfuls of fresh basil

• Juice of one lemon

• 2 tablespoons of nutritional yeast flakes

• 3-4 cloves of garlic

• Salt to taste

• A splash of water (just enough to help with blending)

Instructions

I put all the ingredients into an S-shaped mixer and blend everything together. I blend it just enough so that it doesn’t turn into a mush but the individual ingredients are still visible.

Once the pesto is made, I transfer it to a glass container and store it in the refrigerator until I need it for cooking.

BON APPETIT!